Quote:
Sorry, I missed your request. To poach in milk or water, I do the following...
Use a saucepan or deep skillet, add water or milk to make about 2" of liquid in the pan. The liquid should be deep enough to just cover the eggs. Bring to a high simmer or very low boil over medium heat.
(Careful if you're using milk not to actually boil it, that would scorch and possibly separate it.)
Drop eggs carefully into milk or water. Cook until whites are set but yolks remain soft. Lift out with a slotted spoon. Serve over toast.
(You can also use a slotted spoon to lift the eggs gently while cooking to view doneness.)
edit: typo
Sorry, I missed your request. To poach in milk or water, I do the following...
Use a saucepan or deep skillet, add water or milk to make about 2" of liquid in the pan. The liquid should be deep enough to just cover the eggs. Bring to a high simmer or very low boil over medium heat.
(Careful if you're using milk not to actually boil it, that would scorch and possibly separate it.)
Drop eggs carefully into milk or water. Cook until whites are set but yolks remain soft. Lift out with a slotted spoon. Serve over toast.
(You can also use a slotted spoon to lift the eggs gently while cooking to view doneness.)
edit: typo
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